Low Fat Roasted Red Pepper Soup Recipe

• 2 x red bell peppers, quartered and seeds and stems removed
• 1 lrg sweet onion, peeled and cut into half-inch wedges
• 2 clv garlic, peeled and halved
• 1/2 tsp dry thyme
• 1 tsp extra virgin extra virgin olive oil
• 1 can (13 3/4 ounce.) reduced sodium chicken broth
• 1 can (15 1/2 ounce.) Italian style plum tomatoes with juices
• 1 can (11 ounce.) corn kernels, liquid removed Freshly grnd black pepper, to taste
• 1/4 c. fresh cilantro leaves or possibly coarsely minced basil leaves, optional

Directions